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Premchit Aromatic Prawns
Served with Mango and Avocado Salad
Since we are including a recipes from Premchit in Phuket, Thailand, it seemed appropriate to provide a little background. Premchit Prateap Na Thalang says:"Connections, between people, animals, plants, the earth, the sun; are life, past, present, future."
Premchit blends her inherited ancestral wisdom and family secrets with her own formal education in aromatherapy from the International Federation of Aromatherapists in London, with her intuitive cuisine and perfumery skills, to create highly enjoyable and effective therapeutic Ambrosias, Elixirs, Scents and Treatments for her EXPERIENCE | PREMCHIT Natural Wellness Retreats.
This recipe serves 2.
8 pieces Large Prawns (about 300 grams)
½ cup Shallot -
½ teaspoon Cinnamon -
¾ teaspoon Black Pepper -
¼ teaspoon Chili -
¾ teaspoon Star Anise -
2 teaspoons Brown Sugar
1 sprinkle Sea Salt -
1 tablespoon White Wine
2 bunch Cilantro -
3 tablespoons Sunflower Oil -
8 pieces Large Prawn Shells
½ cup Carrot -
1/3 cup Leek -
1 bunch Parsley -
1 bunch Basil -
2 cloves Garlic -
1 piece Onion -
1/3 teaspoon Black Pepper -
2 cups Water
1 piece Mango -
1 piece Avocado -
½ piece Lemon -
1 piece Tomato -
½ clove Garlic -
1 sprinkle Sea Salt -
1 sprinkle Black Pepper -
2 teaspoons Apple Cider Vinegar
1 tablespoons Sunflower Oil -
6 leaves Sweet Basil -
2 rings Red Onion -
2 stick Cinnamon -
4 pieces Star Anise -
Dice the carrots, leeks, onions and place in a pot with the water, prawn shells, black pepper, basil and parsley.
Simmer with low heat for 20 minutes. While simmering, make the prawns and salad.
Strain and pour ¾ cup of stock into the saucepan containing the marinade. Heat and stir until thick to make a sauce.
Place the sauce on top of the prawns. Decorate with cilantro.
Remove shell from the Prawns. Keep the shells for the Stock.
Dice the ginger and shallot, paste with a mortar and pestle. Add the brown sugar, chilli, star anise, cinnamon, sea salt, black pepper and sunflower oil, and mix well. Place prawns in pestle and mix and cover with paste to marinate. Allow to stand for 15 minutes.
Preheat a saucepan and add a dash of sunflower oil. Place the marinated prawns, only the prawns not the marinade, in the saucepan. When the prawns are cooked, add the white wine. Place four prawns on each plate.
Place the marinade in the saucepan, stir well over heat and set aside to go with the stock.
Crush and finely dice the garlic. Remove the skin and seeds of the tomato and coarsely dice into cubes. Cut the avocado in half, remove the seed, remove the flesh in one piece from each shell, and coarsely dice into cubes.
Finely slice the basil. Place avocado back into each shell. Add in layers the tomato, garlic, sweet basil, apple cider vinegar, sunflower oil, sea salt and black pepper. Place an onion ring and a basil leaf on top of each avocado shell. Place one shell on the side of each plate.
Cut the mango in half down each side of the seed. Cut a grid pattern in the flesh of each half. Place one half on the side of each plate. Decorate with cinnamon stick and star anise.
Slice the lemon very thin and place half of the slices on the side of each plate.
Avocado: is high in monounsaturated fat as oleic acid, an Omega-
Ginger: In Ayurvedic medicine Ginger is known as the “universal pharmacy”, containing
many health benefits; helps digestion, prevents nausea and vomiting; has anti-
Mango: contains large amounts of water, enzymes, potassium, Vitamin A, beta-
Shallot: has similar properties as onions: contains powerful antioxidants and has
Star Anise: has antiviral and antioxidant properties; the phyto-
Sunflower Oil: contains monounsaturated and polyunsaturated fats with low saturated
fat levels; is high in Vitamin E, more than all other vegetable oils; helps lower
cholesterol and retain moisture in the skin; contains phyto-